The EU Eco-Management and Audit Scheme (EMAS) is a management tool for companies and other organizations to evaluate report and improve their environmental performance. Your organization can obtain EMAS Certification by following the next steps:

I. Make a first energy-performance assessment

As a first step in applying for EMAS or Eco-Label Certification, the organisation needs to conduct a verified initial environmental review, considering all environmental aspects of the organisation’s activities, products and services, methods to assess them, the organisation’s legal and regulatory framework and existing environmental management practices and procedures. As a result, the organization will identify the opportunities for improving its environmental performance. II Adopt an environmental policy

Registration to EMAS or Eco-Label certification requires an organisation to adopt an environmentalpolicy and to commit itself to compliance with all relevant environmentallegislation, preventing pollution, achieving continuous improvement in its environmentalperformance and involving its employees and clients in the process. III Establish an Environmental Management System

1. Set objectives and targets

In order to set up an Environmental Management System, a set of environmental objectives and targets must be established. These should reflect the organization’s business vision, its environmental policy, legal requirements and stakeholder views.

This set of objectives should be SMART:Specific: Focus on important performance factors; avoid broad expressions like ‘being more environmentally friendly'.

Measurable: Remember: What hasn't been measured cannot be managed. Consequently, objectives must be quantitative in order to be measured. Choose measurements carefully to gain feedback on progress. (More on this item is to be found in section 8, Monitoring and measurement.)

Achievable: If your objectives are set too high it is unlikely that they will be realised and this will de-motivate those involved.

Realistic: On the other hand, if objectives are set too low, the company may not achieve its full potential. You should also avoid setting too many goals.

Time-bound: Objectives should always include a time limit to enable you to decide if they have been met.

2. Set up an Environmental Management Programme

The environmental management programme is an adequately resourced action plan to bring the environmental objectives and targets to life. Steps in setting up this programme should include:

identification of possible steps and criteria

defining a time frame for each measure

allocation of responsibilities for the various measures

ensuring the security of resources

getting feedback from employees who will be responsible for implementing the different measures.

The environmental management programme should focus on 6 core areas:

Energy efficiency

Material efficiency

Water

Waste

Biodiversity

Emissions

The Environmental Management Programme should contain measures for choosing the best energy-efficient solutions for the business. These can refer to:

Adopting good housekeeping practices

Ensure that temperature for room thermostats are set at the correct level for guest comfort, to reduce the need to open doors and windows while air conditioning or heating is on.

Power and lighting switched off: ensure that all power and lighting is switched off in unoccupied room as soon as guests have checked out.

In summer or winter conditions, ensure that curtains, blinds and windows are closed when a room is unoccupied (unless opened for special reasons).

Do not switch on kitchen appliances until required, and switch them off when they are no longer in use.

Ensure dishwashers are only run when full – running a partly loaded machine uses as much energy a fully loaded one.

Try and ensure refrigerators and freezers are located away from high temperature cooking areas; a cooler, well-ventilated place will reduce electricity consumption.

Air conditioning adjustment: - turn off air conditioning systems in rooms such as the banquet hall, function rooms, restaurants, etc., as soon as the areas are closed. - adjust thermostats to appropriate temperature and do not set them too low (in summer conditions, room temperature between 22 and 24°C is acceptable to most people).

Free cooling: - In summer conditions, disconnect the air conditioning system when the outside temperature is lower than the inside temperature to benefit from a free space cooling system through ventilation.

Electrical system: Turn off electrical equipment when not in use, or not required for any prolonged period. Be aware in particular of the stand-by on hi-fis, televisions, computers, etc.

Ensure a cover for the swimming pool is used to reduce evaporation in summer and heat loss in winter.

Ensuring regular servicing and maintenance of your equipment

Have an easy-to-follow regularly updated manual detailing the operating methods, instructions and standard control settings for HVAC services equipment.

Ensure regular servicing and maintenance of heating equipment.

Ensure regular servicing and maintenance of ventilation and cooling equipment.

After the EMS is established an environmental audit should be carried out. Theaudit assesses in particular if the management system is in place and in conformitywith the organisation’s policy and programme. The audit also checksif the organisation is in compliance with relevant environmental regulatoryrequirements.

V Prepare an environmental Statement

The organisation needs to provide a public statement of its environmentalperformance. The environmental statement lays down the results achievedagainst the environmental objectives and the future steps to be undertaken inorder to continuously improve the organisation’s environmental performance.

VI Independent verification by an EMAS verifier

An EMAS verifier accredited with an EMAS accreditation body of a MemberState must examine and verify the environmental review, the EMS, the auditprocedure and the environmental statement.

VII Register with the Competent Body of the Member State

The validated statement is sent to the appropriate EMAS Competent Body forregistration and made publicly available.

VIII Utilize the verified environmental statement

The environmental statement can be used to report performance data in marketing,assessment of the supply chain and procurement. The organisation canuse information from the validated statement to market its activities with theEMAS logo, assess suppliers against EMAS requirements and give preference tosuppliers registered under EMAS.

The Ecolabel is a European certification that helps consumers make environment friendly choices when they choose products and services ranging from washing powder to campsites. The steps for implementing the European Ecolabel are as follows:

II. Forward a request for the Eco label certification with the local authorities.

In Romania, the responsible authority is The Ministry of Environment and Waterworks. The Competent Body gives information on the application procedure, distributes the application pack and is responsible for the verification of compliance prior to the awarding of the Ecolabel.

III. Prepare a detailed dossier showing how the technical criteria have been met.

IV. Evaluation

The competent body will then evaluate your application.

V. Certification

If the application is in conformity with the requirements and the application fee is paid the applicant will be awarded the Ecolabel with the right to use the logo.

The criteria for tourist accommodation services in order to receive Ecolabel certification are:

Energy

Electricity from renewable energy When renewable energy sources are available, at least 50 % of the electricity used for all purposes shall come from these “clean” energy sources.

Coal and heavy oils

Being considered one of the heaviest pollutants, they should not be used as fuel for heating systems. In tourist accommodations with an independent heating system, no heavy oils having a sulphur content higher than 0,1 % and no coal shall be used as an energy source.

Electricity for heating

If possible, renewable energy should be used as source for heating systems. This can include energy from solar panels, small windmills or geothermal systems.

Boiler efficiency

New water boilers, running on gaseous or liquid fuels, should have an efficiency of at least 90%

Air conditioning

Any household air conditioner bought within the duration of the Eco-label award shall have at least Class A energy efficiency.

Window insulation

All guest rooms should have double glazed windows, to avoid heat losses and reduce noise pollution.

Switching off heating of air conditioning

Heating and air conditioning should be turned off automatically when guests open windows. In the contrary case, there shall be easily available information reminding the guest to close the window(s) if the heating or air conditioning is on.

Turning off lights

Lighting of guest rooms should turn off automatically when guests leave the room. If no such automatic system is in place, guests must be requested to turn off the lights manually when leaving the room.

Energy-efficient light bulbs

Energy efficient light bulbs should be installed. At least 60% of all light bulbs and 80% of all lamps operating for more than 5 hours should be energy-efficient.

Sauna time controller

Sauna time controllers must be installed in order to increase and improve the operating efficiency of saunas.

Outside heating appliances

Outside areas such as smoking corners or external dining areas should only be heated using appliances with renewable energy sources.

Water

Water Source The accommodation should meet local or regional water protection and preservation plans, standards and programs. In order to meet these, the accommodation should seek to make the public utility its main source of water.

Water flow from taps and showers

The average water flow of the taps and shower heads excluding kitchen and bath tub tabs shall not exceed 9 litres/minute.

Water saving in bathrooms and toilets

Guests should be informed about the importance of reducing water consumption in bathrooms and toilets. This information can be provided in various ways, including signs in the bathroom, in the guest compendium, or as a part of the “welcome message” on TV.

Waste bins in toilets

Each toilet shall have an appropriate waste bin and the guest shall be invited to use the waste bin instead of the toilet for appropriate waste.

Urinal flushing

All urinals shall be fitted with either automatic (timed) or manual flushing systems so that there is no continuous flushing.

Leaks

The accommodation is required to reduce water loss by identifying and eliminating leaks.

Changing towels and sheets

Guests shall be informed of the environmental policy of the tourist accommodation on their arrival. This information shall explain that sheets and towels in rooms shall be changed on their request, or by default at the frequency established by the environmental policy of the tourist accommodation or requested by law and/or national regulations.

Correct waste water disposal

The tourist accommodation shall inform guests and staff on the correct use of the waste water discharge, in order to avoid the disposal of substances that might prevent waste water treatment in accordance with the municipal waste water plan and European regulations.

Watering plants and gardens

Gardens and plants should be watered during appropriate and necessary times, determined by the climatic conditions on each site.

Waste water treatment

Waste water needs be treated in order to reduce its overall environmental impact.

Detergents and disinfectants

Disinfectants Disinfectants shall be used only where they are necessary in order to comply with legal hygiene requirements.

Staff training on disinfectants and detergents

An awareness raising and training program should be developed for all staff throughout the accommodation. This program should entail information regarding the use of disinfectants and detergents.

Waste

Waste separation by guests

Guest must be given the option of separating waste at source, i.e. in the room or at a designated recycling point in the accommodation.

Waste separation

Waste shall be separated into the categories that can be handled separately by the local or national waste management facilities.

Hazardous waste

Hazardous waste should be separated by the accommodation staff. All types of hazardous waste should be identified, separated, securely stored and disposed of by a designated hazardous waste disposal company.

Waste transportation

If there is no waste collection service provider, the accommodation should take responsibility and organize its own transportation and disposal of waste.

Disposable products

The purchase of single-use and disposable types of products must be avoided. This includes "one-portion" or "single-use" toiletries and single use cups, plates and cutlery.

Breakfast Packaging

Except where required by law, no single dose packages shall be used for breakfast or other food service, with the exception of dairy fat spreads (such as butter, margarine and soft cheese), chocolate and peanut butter spreads, and diet or diabetic jams and preserves.

Other services

No smoking in common areas

A no smoking section shall be available in all indoor common areas.

Public transportation

Guests and staff should receive information on the available means of public transportation to and from the accommodation.

Management

General maintenance

The accommodation should develop an overall and integrated maintenance management program, including all areas of maintenance of the accommodation.

Maintenance and Servicing of boilers

Boilers in operation should be serviced at least once a year or as required by national law. Efficiency and emission levels must be documented.

Policy setting

The accommodation should develop its own environmental sustainability policy, an annual environmental sustainability program and have an ongoing guest feedback, evaluation and monitoring system.

Staff training

The tourist accommodation shall provide information and training to the staff, including written procedures or manuals, to ensure the application of environmental measures and to raise awareness of environmentally responsible behaviour.

Information to guests

The guests should be made aware of the entire environmental action program of the accommodation, including its environmental policy. They should be encouraged and motivated to participate in the environmental program of the accommodation.

Energy and water consumption data

The accommodation should measure and monitor all types of energy and water consumption. Data shall be collected where possible, monthly or at least yearly, for the period when the tourist accommodation is open, and shall also be expressed as consumption per overnight stay and per m2 of indoor area. The data should be reported yearly to the Competent Body that assessed the Ecolabel Certification.

Other data collection

The accommodation should measure and monitor all types of chemicals, detergents and residual wastes. This data should be gathered monthly or at least yearly.

Information appearing on the Eco-label

On certification, the accommodation should actively use the EU Ecolabel logo for awareness raising and promotion (staff and guests). Box 2 of the eco-label shall contain the following text:

– This tourist accommodation is actively taking measures to use renewable energy sources, save energy and water, to reduce waste, to improve the local environment.

Each of these requirements can be assessed with a certain number of points. For a touristic accommodation to receive the Ecolabel Certification, it is necessary that it achieves a minimum of 20 points. Extra points can be earned by applying additional solutions to reducing energy consumption. These are optional and offer a wide range of possibilities, depending on every accommodation possibilities and environmental policies.